cooking/recipes/vietnamese/pho/pho.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Pho (Vietnamese Noodle Soup)	pho	2026-02-10	2026-02-10	vietnamese	vietnamese soup meal-prep	360	20	8	jake	A traditional Vietnamese noodle soup with aromatic broth, rice noodles, and tender beef.	false	true

:::photos :::

:::ingredients

Broth

• 2 lbs beef bones (knuckle, marrow, or oxtail)
• 1 lb beef brisket (chuck as substitute)
• 1 onion, halved and charred
• 1 3-inch piece ginger, charred
• 7 star anise
• 1 cinnamon stick
• 6 cloves
• 2 cardamom pod
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 8 cups water
• 2 tbsp fish sauce
• 1 tbsp sugar
• Salt to taste

Serving

• 1 lb rice noodles (banh pho)
• 1/2 lb beef sirloin, thinly sliced
• 1/2 cup bean sprouts
• 1/2 cup Thai basil
• 1/2 cup cilantro
• 1/2 cup mint
• 2 limes, cut into wedges
• 2 jalapeños, thinly sliced
• Hoisin sauce and Sriracha for serving :::

:::instructions

1. In a large pot, add beef bones and brisket. Make sure to cut the brisket in half prior to this. Cover with water and bring to a boil and boil for 5 minutes. Skim any scum off the top.
2. Simultaneously, char the onion and ginger over medium flame. Rinse away the blackened skin.
3. Also, toast star anise, cinnamon stick, cloves, cardamom pods, coriander seeds, and fennel seeds over medium heat in a saucepan for 3 minutes.
4. Add charred and toasted items to the pot. Add scallions, fish sauce, and sugar. Boil for 40 minutes over low heat. Continue to skim the scum.
5. Remove one piece of the brisket and transfer to a bowl of ice water to stop the cooking and refrigerate it.
6. Cover the pot and continue simmering on low heat for 4 hours. Add salt, skimming as necessary until ready to serve. Finish the sauce by adding fish sauce, sugar, or salt as necessary.
7. Boil the noodles according to package and add to a bowl. Place slices of brisket, and thinly sliced uncooked sirloin or other toppings. Squeeze fresh lime on top, and add bean sprouts and basil as desired. Serve with hoisin sauce and Sriracha on the side. Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes. :::

:::notes

Cooking Instructions

• Getting beef bones with cartilage is very important as well as getting a stew meat. Also do not forget to skim after boiling.

Serving Suggestions

• Pho is traditionally served piping hot with plenty of fresh herbs and condiments. The key is the balance of rich broth, tender meat, and fresh garnishes. :::

:::references

• Reference Recipe HERE :::

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